Hundred Days

Hundred Days

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J B Dryden Jun 19, 2021 @ 8:27am
Wine Guide
Has anyone started putting together data points on the best combination of elements to come up with the best wines? I've been having serious challenges with getting my sweetness levels right for my Chardonnay (it always starts out so low), and I'm wondering if it's a density issue, soil problem, or something else. A wine guide would be really nice to work to get those wines where they need to be.
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Showing 1-6 of 6 comments
chrigu Jun 20, 2021 @ 12:41am 
Probably check the "Guides" section?
There you can find guides to get started, but also the combinations...

First chardonnay can be produced with 74+ rating
J B Dryden Jun 20, 2021 @ 8:45am 
It's not the star rating I'm looking for, it's how to get those star ratings. I've had Chardonnay for a while, I can't seem to get the sweetness to the 3-star level because it starts too low when I harvest it. I'm curious if it's a soil issue or something that can be mitigated using other factors like different fermentation techniques.
Lu5ck Jun 21, 2021 @ 7:07pm 
I believe the soil affect the sweetness, how compatible the soil is. To get higher wine score, you also need to create your own yeast with high alcohol tolerance. Each field give you one unique yeast.
Last edited by Lu5ck; Jun 21, 2021 @ 7:19pm
chrigu Jun 22, 2021 @ 8:25am 
well, also that can be read in the guide section ;-)

Sweetness:
If you like higher sweetness, don't harvest immediately. With each day sweetness can raise. (and acity will fall)

So for chardonnay: wait 1-2 turns til sweetness is on 6, than after fermentation it will be 3.



J B Dryden Jun 22, 2021 @ 11:27am 
Originally posted by chrigu:
well, also that can be read in the guide section ;-)

Sweetness:
If you like higher sweetness, don't harvest immediately. With each day sweetness can raise. (and acity will fall)

So for chardonnay: wait 1-2 turns til sweetness is on 6, than after fermentation it will be 3.

Oh. I completely missed that section in the guide. That's good to know. Thanks.
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